Spaghetti Squash Bolognese

Spaghetti Squash Bolognese

  • Spaghetti Squash Bolognese


  • 2 small spaghetti squashes
  • 3 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, peeled and diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup cremini mushrooms, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • pinch red pepper flakes
  • 24 oz. crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 ½ cups cooked French green lentils
  • salt to taste
  • fresh basil for garnish
  • 1 cup shredded mozzarella cheese



Preheat the oven to 375 degrees F. Cut spaghetti squash in half lengthwise. Season with a pinch of salt and pepper and a drizzle of olive oil. Place cut side up on a large rimmed baking sheet, and bake 35-45 minutes, until tender. Cool. Use two forks to scratch up the squash to create “noodles” inside the squash “boats.”

Dr. Farnesi’s tips:  To avoid burning the squash or drying it out too much, cook cut-side down in the baking sheet or a glass baking dish with a bit of water in the bottom and cook this way for the first 30 min, then turn over face up and add your seasoning and olive oil after it’s half way cooked.   Add an extra drizzle of olive oil over the squash after it’s cooked to mix with the “noodles” to help them stay separated more like spaghetti.

Meanwhile, make the lentil bolognese. Heat two tablespoons of olive oil in a skillet over medium heat. Add the onions, carrots, and celery and sauté until vegetables soften, about 7 minutes. Add the garlic, mushrooms, oregano, basil, and red pepper flakes, and sauté until the mushrooms begin to soften. Add the tomatoes and tomato paste and stir to combine. Add lentils and simmer the sauce 20 minutes, until sauce has thickened, and all the vegetables are tender. Season to taste with salt.

Spoon the lentil bolognese over the spaghetti squash noodles. Sprinkle vegan cheese over the top and place under the broiler until cheese is bubbly. Garnish with fresh basil.

Dr. Farnesi’s tip: For a non-vegetarian version, replace lentils with your favorite protein such as lean ground turkey, chicken or grass-fed beef.

Will you be making this recipe? Post a photo of your Spaghetti Squash Bolognese using the hashtag #MAMRecipe

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